Mardi Gras Recipes You Need Now!

Get a taste of the Big Easy with recipes inspired by the Mardi Gras celebration. Whether its king cake, muffuletta or beignets, these classic New Orleans dishes will be so good you’ll be making them long after Fat Tuesday is over. We picked out some of our top 15 favorites below, to view more, click here.

9 Chocolatey Valentine’s Day Cookies

Valentine’s Day and chocolate go hand-in-hand. As Food & Wine puts it, Valentine’s Day calls for aphrodisiac foods—especially chocolate. Here’s how to set the mood with these nine über-rich chocolate cookie recipes.

15 Healthy Recipes for Breakfast, Lunch and Dinner: Easy and Tasty!

Is one of your New Year’s resolutions to practice healthier eating habits but you just don’t know where to start? Don’t worry — we found 15 healthy recipes that are easy, tasty and will get you set on the right path. Enjoy!

Champagne Jelly Flutes
A fun, bubbly drink that’s both dramatic and festive making it a perfect treat for the new year.

Fried Olives
Give the evening a Spanish flair with a selection of tapas, including fried olives, Manchego cheese and Serrano ham.

Prosciutto Bread
An easy-to-serve appetizer with store-bought French bread dough and slices of prosciutto rolled into a log.

Bellini Bar
The perfect way to celebrate New Year’s Day. Not only is it self-serve, but the fruit purees can each be made a day ahead so there is minimal morning prep.

Bourbon-Pear Star Pie
A boozy New Year’s Eve pie that combines both caramel and vanilla flavors in bourbon making it great complement to sweet Bosc pears.

Recipes for the Holidays 2017

Source: Food&Wine

Gifts under the tree aren’t the only things we’re looking forward to on Christmas morning. From glazed cinnamon rolls to a cheesy bacon and onion quiche, here are fantastic Christmas brunch recipes to warm up your holiday.

Christmas-Morning Casserole:
Chef Bryan Voltaggio loves this make-ahead dish: a classic baked bread-and-egg casserole with bites of pepperoni, mushrooms and gooey cheese. It’s as good for dinner as it is for breakfast. For the full recipe click here.

Kentucky Hot Brown:
Star chef Bobby Flay smothers an open-face turkey sandwich with cheese sauce and bacon for his version of the over-the-top Louisville classic. For the full recipe click here.

Open-Face Egg and Griddled Ham Breakfast Sandwiches:
F&W’s Justin Chapple poaches a dozen eggs at once in a muffin pan in the oven, making his cute and tasty breakfast sliders extraordinarily easy to prepare for entertaining. For the full recipe click here.

Coconut Pancakes:
For brunch chef Adam Schop sprinkles shredded coconut onto his pancake batter; when the pancakes cook on the griddle, the coconut gets nicely toasted. The finished pancakes get a layer of extra coconut before serving. For the full recipe click here.

Sausage-and-Maple Bread Pudding:
This fantastic breakfast bread pudding is a fun, all-in-one take on French toast with maple syrup and sausage. Melted ice cream enriches the “custard” base. For the full recipe click here.

Country Ham Flapjacks with Maple Syrup:
Using store-bought corn muffin mix and leftover chopped ham to make these savory flapjacks is a quick and clever trick. For the full recipe click here.

Cornmeal-and-Ricotta Waffles:
When Michael Mina was a boy, his parents used to take him to the now-defunct Four Seasons hotel in Seattle for Christmas brunch, where he always ordered waffles. “They were dynamite,” he recalls. This recipe is as close to the one of his childhood as he could get it. Cornmeal makes the waffles crispy; ricotta keeps them moist. For the full recipe click here.

Glazed Cinnamon Rolls with Pecan Swirls:
Baking these cinnamon rolls in big batches makes the effort worth it—they take time but are so satisfying. For the full recipe click here.

Bacon, Cheddar and Onion Quiche:
“To make a proper tarte flambé, you need a wood-burning oven with a stone floor,” explains Jean-Georges Vongerichten of the thin-crusted Alsatian pizza topped with bacon, onions and fromage blanc. Here, he folds those same basic ingredients (replacing the fromage blanc with cheddar) into a light custard and bakes it in a buttery pastry crust. “Not everyone has a pizza oven at home, so I decided to make it in the form of a quiche.” For the full recipe click here.

Blueberry-Banana Pancakes:
Tyler Florence made these pancakes at home one weekend morning with his son Hayden. They’re a slight variation on a recipe from his book, Tyler Florence Family Meal. For the full recipe click here.

Directions:
In medium bowl, whisk egg lightly. Add cottage cheese, dill, lemon pepper and green onions; mix well. Mix in drained salmon, then sprinkle in bread crumbs and mix well. Shape mixture into four patties about one-half inch thick. Heat nonstick skillet over medium-high heat and brush skillet with oil. Fry salmon cakes for about three minutes per side. Cakes should be crisp and golden on the outside and still moist on the inside. Serve with dill sauce or tartar sauce.

Cook pasta according to package directions.
While pasta cooks, heat olive oil in large skillet on medium heat. Add tomatoes and garlic. Cook and stir two minutes or until tomatoes are soft.
Remove from heat. Stir in vinegar and pepper flakes.
Drain cooked pasta. Add to skillet.
Return to heat, and stir one minute or until pasta is coated and hot. Removefrom heat. Season with salt and pepper. Stir in basil and cheese.
Serve with additional cheese, if desired.